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when i first started with jknives, my sharpening skills were horrible but i could still get a sharp edge. well as sharp as the edge might have been, my knives still didn't cut very well until i eventually started thinning and altering the geometry not understanding what i was really doing or why it worked. basically got the 'ah ha' moment by sheer luck/accident trial & error. i now have my own technique and pretty much sharpen every knife the same and get consistent results regardless of the blades original geometry. they each cut slightly different but the performance is at a level where i am comfortable with.

i don't rotate out different gyutos for different tasks, i just randomly choose one for what ever one i feel like using. the one gyuto i consider my best performing one, i only use for mass prep work as it's really too big for most things.

I feel very fortunate to have learned a sharpening tech. that has served me well for almost 30 years.Most of the Pro's here are ahead of the curve wt. sharpening & have diff. tech that work for them, it is so important to have a sharp well performing knife.

Now I enjoy teaching cooks in the field & culinary students because I know it will really pay off down the line for them.I will continue on this forum to push freehand to beginners because I feel the more out there the better & its the best way to sharpen.

Just reading threads I know there are some excellent sharpeners here.From straight razors to Japanese single bevel.I would not even begin to get into a pissing battle on tech.